π About This Recipe
Xiao Mi Zhou is the ultimate comfort food of Northern China, cherished for centuries as a 'liquid gold' tonic that warms the body and soothes the spirit. This silky, nutty millet porridge features a delicate sweetness and a creamy texture, often topped with a prized layer of 'rice oil' that signifies a perfectly cooked pot. It is a nutritional powerhouse, traditionally served to support digestion and provide gentle nourishment at any time of day.
π₯ Ingredients
The Grains
- 1 cup Organic Yellow Millet (glutinous or 'sticky' variety preferred for creaminess)
- 2 tablespoons Glutinous Rice (adds a subtle thickness to the texture)
The Simmering Liquid
- 8-10 cups Filtered Water (adjust based on desired thickness)
- 1/8 teaspoon Baking Soda (helps break down the grain for ultimate silkiness)
Traditional Add-ins
- 6-8 pieces Dried Red Dates (Jujubes) (pitted and sliced)
- 1 tablespoon Goji Berries (rinsed)
- 4 ounces Chinese Yam (Nagaimo) (peeled and cut into small cubes)
- 1-2 small lumps Rock Sugar (optional, for a hint of sweetness)
For Serving
- 2 pieces Salted Duck Egg (halved)
- 2 tablespoons Pickled Mustard Tubers (Zha Cai) (finely shredded)
- 1 teaspoon Toasted Sesame Oil (for drizzling)
π¨βπ³ Instructions
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1
Begin by rinsing the millet and glutinous rice in a fine-mesh strainer under cold running water until the water runs clear, removing any dust or impurities.
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2
Place the rinsed grains in a bowl and soak them in clean water for at least 20 minutes; this hydrates the core of the grain for even cooking.
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3
In a large, heavy-bottomed clay pot or Dutch oven, bring 8 cups of filtered water to a rolling boil over high heat.
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4
Drain the soaking water from the grains and carefully add the millet and glutinous rice into the boiling water.
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5
Add the tiny pinch of baking soda; you will see a slight foam rise, which helps soften the hulls of the millet for a smoother mouthfeel.
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6
Stir the pot continuously for 2-3 minutes to prevent the grains from sticking to the bottom as the water returns to a boil.
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7
Add the sliced red dates and cubed Chinese yam into the pot.
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8
Reduce the heat to low, cover the pot with a lid slightly ajar to prevent boiling over, and simmer gently for 30 minutes.
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9
Every 10 minutes, give the porridge a vigorous stir with a wooden spoon for 30 seconds to release the starches and create that signature creamy consistency.
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10
After 30 minutes, check the thickness. If it is too thick, add more boiling water. If too thin, simmer uncovered for another 5-10 minutes.
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11
Stir in the goji berries and rock sugar (if using) during the last 5 minutes of cooking so they soften without losing their vibrant color.
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12
Turn off the heat, cover the pot completely, and let it rest undisturbed for 5 minutes. This 'resting' period allows the 'η²₯ζ²Ή' (porridge oil) to form on the surface.
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13
Ladle the warm, golden porridge into deep bowls, ensuring everyone gets a few dates and pieces of yam.
π‘ Chef's Tips
Use the freshest millet possible; fresh millet is bright yellow and has a sweet, nutty fragrance, while old millet turns pale and bitter. Never add cold water mid-way through cooking as it shocks the grains; always use boiling water if you need to thin the porridge. The secret to the 'creamy' texture is the stirringβdon't skip the occasional vigorous stir to emulsify the grain fats into the water. For a savory version, omit the sugar and dates, and add a few slices of fresh ginger at the beginning of the simmer. If using a pressure cooker, reduce the water to 6 cups and cook on high pressure for 15 minutes with a natural release.
π½οΈ Serving Suggestions
Serve alongside 'You Tiao' (Chinese fried dough sticks) for a classic textural contrast. Pair with salty side dishes like fermented bean curd (Furu) or pickled radish to balance the mild grain flavor. Top with a soft-boiled salted duck egg for a rich, savory protein boost. Enjoy with a side of stir-fried bok choy or seasoned spinach for a complete, light meal. A drizzle of toasted sesame oil and a pinch of white pepper can be added for extra aromatic depth.